Makes about 2/3 pound, 4 to 6 servings
We cut this pasta into rectangles and serve it with a simple sauce, such as the Tomatillo Jalapeño Butter.
• 1 batch Egg Pasta
• About 1 cup whole cilantro leaves
1. Roll one portion of Egg Pasta through the first two or three settings of the pasta machine, until it is about 1/8 inch thick.
2. Cut the rolled dough in half crosswise. Cover one of the halves with whole cilantro leaves laid closely together. Carefully place the other half of the pasta over the leaves and press gently yet firmly with the heels of your hands to sandwich the leaves between the layers of pasta.
3. Set the pasta machine back one notch from the last setting that you used and roll the herb-filled pasta through the machine, advancing the rollers until the dough is 1/16 inch thick, usually at the next to the last setting.
4. Lay the dough on a lightly floured surface and cut it into rectangles about 1 by 1 1/2 inches, or shape as desired. Roll and cut the remaining portion of dough in the same way.
5. At this point, you may spread the pasta on baking sheets and leave it to dry a bit or cover it with plastic wrap and refrigerate it until ready to use; it is best used fresh.
6. Heat the broth or prepare the sauce. Cook the pasta al dente in boiling, well-salted water. Cooking time will vary depending on the freshness of the pasta.
Carolyn Dille and Susan Belsinger, two gardeners and food writers who collaborate on recipes from opposite coasts, met in Italy over a bowl of pasta twenty-five years ago. They are the authors of The Garlic Book, The Chile Pepper Book, The Greens Book, and the upcoming Onion Book, all from Interweave Press.
Click here for the original article,
Pasta and Herbs
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